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Swirled Fourth of July Cookies

Celebrate the Independence Day holiday with this red-and-blue dessert. Using a premade dough keeps the recipe under 5 ingredients and a breeze to pull off.

Serves 25
Ready in 40 mins
Prep time 20 mins
Cooking time 20 mins
82 calories per serving


> 1 (16.5 oz) tube Pillsbury ™ Sugar Cookie Dough
> 4 tbsp all-purpose flour, divided, plus more for dusting
> Red food coloring
> Blue food coloring


Divide the sugar cookie dough evenly into 2 pieces. To 2 medium bowls, add 1 dough half and 2 tbsp flour each. Add a few drops of red food coloring to one bowl and a few drops of blue food coloring to the other bowl. Mix each dough until the color and flour are fully incorporated. Wrap dough pieces in plastic and chill 1 hour, until firm.
On a lightly floured work surface, break off walnut-size chunks of red dough and blue dough and scatter evenly. Top with a large sheet of wax or parchment paper. With rolling pin, roll to ⅛-inch thickness. Remove paper and, with 3-inch star cookie cutters or star cutters in various sizes, cut out shapes. Arrange on a large parchment-lined cookie sheet, spacing 1 inch apart. Continue scattering, rolling, and cutting out cookies from remaining dough (carefully reroll dough only 1 time, taking care not to overmix the colors). Chill 30 min.
Preheat oven to 350°F. Bake each sheet of cookies 8–10 min., until edges are set. Cool completely on wire rack. To store, keep in a sealed container at room temperature for up to 1 week.


For more vibrant colors in the cookies, use gel food dye.

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